Chilli & tangerine braised lentils

30-60 minutes 400 kcal or less buffet recipes chilli easy five a day healthy leftover ham stock lentil lentils low fat mains side dish recipes tangerine tangerines

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Source

Ingredients

4 tbsp olive oil

1 carrot , finely chopped

1 onion , finely chopped

1 celery stick, finely chopped

2 red chillies , deseeded, finely chopped

2 garlic cloves , finely chopped

450g dried Puy lentils , rinsed

1.2l hot ham cooking liquor (see 'Goes well with'), plus extra if needed

juice 6 tangerines , plus zest of 3

2 tbsp crème fraîche

1 bunch flat-leaf parsley , chopped

Method

Heat the olive oil in a large saucepan. Add the carrot, onion, celery, chillies and garlic, and cook for 5-10 mins until the veg begin to soften. Add the rinsed lentils. Pour on the hot cooking liquor and two-thirds of the tangerine juice, then bring to the boil. Reduce the heat and simmer for 20-25 mins or until the lentils are tender and most of the liquid has been absorbed. Add a bit more ham liquor if the lentils look a little dry.

Remove from the heat and stir in the tangerine zest and remaining juice. Season with salt and pepper and allow to cool a little before stirring through the crème fraîche and parsley. Serve warm or at room temperature with the sliced ham.